物理改性对淀粉特性影响的研究进展

曹英; 夏文; 王飞; 李积华; 林燕云

doi:10.13386/j.issn1002-0306.2019.21.051

物理改性对淀粉特性影响的研究进展

曹英¹,
夏文^2, ,,
王飞²,
李积华²,
林燕云²

1. 华中农业大学食品科技学院, 湖北武汉 430070;
2. 中国热带农业科学院农产品加工研究所, 广东湛江 524001

基金项目:

国家自然科学基金项目(31601397)

海南省自然科学基金项目(20163113)。

详细信息

作者简介:
曹英(1995-),女,硕士研究生,研究方向:淀粉加工与改性,E-mail:cycycylily@163.com。

通讯作者:
夏文(1988-),男,硕士,助理研究员,研究方向:淀粉加工与改性,E-mail:xiawensg@163.com。

中图分类号: TS201.1
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出版历程
- 收稿日期: 2018-12-16
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-10-31

Research Progress on the Effect of Physical Modification on Starch Properties

1. College of Food Science and Technology of Huazhong Agricultural University, Wuhan 430070, China;
2. Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China

摘要

摘要: 淀粉的物理改性是指利用物理作用,使淀粉的结构与性质发生变化,以获得某些特定的性质,满足加工生产的要求。物理改性由于具有简单快速、绿色环保的特点,已经受到越来越多研究者的青睐。本文主要综述了超高压处理、球磨处理、挤出作用、湿热处理、辐射处理以及超声波处理几种物理改性方法对淀粉特性的影响,比如结晶结构、微观形态、分子链结构、糊化性质、老化性质、淀粉糊特性等,并对其应用前景做了展望,为物理改性淀粉的生产及应用提供了一定的理论依据。
- 淀粉 /
- 物理改性 /
- 结构性质 /
- 应用前景
Abstract: Physical modification of starch refers to change the structure and properties of starch by physical effects,in order to obtain some specific properties to meet the requirements of processing and production. Physical modification has been favored by more and more researchers because of its simple,fast and environmental characteristics. In this paper,the effects of several physical modification methods including ultra-high pressure,ball milling,extrusion,hydrothermal,radiation and ultrasonic treatment on the structure and properties of starch,such as crystalline structure,micromorphology,gelatinization properties,molecular chain structure,retrogradation properties and paste properties of starch,are reviewed. The application prospect of physically modified starch is also prospected,which provides some theoretical basis for the starch industry.
- starch /
- physical modification /
- structural properties /
- application prospect